John Myers
Croissant Noodles with Fresh Porcini Mushrooms
The perfect croissant noodles with fresh porcini mushrooms recipe with a picture and simple step-by-step instructions.
- 150 g Croissant noodles
- 1 tsp Salt
- 1 tsp Ground turmeric
- 335 g / cleaned Fresh boletus (found / collected in the forest on November 24th, 2020!)
- 50 g 2 kleine Zwiebeln
- 1 Knoblauchzehe
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 50 g Diced cate ham
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 0,5 tsp Ankerkraut mushroom pan *)
- 100 ml Cream
- 2 tbsp Chives rolls TK
- 1 powerful splash Lemon juice
- Freshly grated Parmesan
- 2 piece Basil leaves for garnish
- Cook croissant noodles (150 g) according to the instructions on the package in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) until firm to the bite and drain through a kitchen sieve. Clean / brush the porcini mushrooms and cut into pieces. Peel and finely dice the onions and clove of garlic. Heat butter (1 tbsp) and sunflower oil (1 tbsp) in a pan, add the onion cubes, garlic clove cubes and cad ham and fry vigorously / stir-fry. Add the cut porcini mushrooms, sauté / stir-fry for a few minutes and season with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and mushroom pan from ANKERKRAUT *) (½ teaspoon). Deglaze / pour in the cream (100 ml) and simmer / boil everything with the lid on for about 5 – 6 minutes. Add / fold in the chives rolls (2 tbsp) and croissant noodles. Heat everything and arrange on pasta plates. Garnish with basil leaf and sprinkle with freshly grated Parmesan.
- *) Composition of ANKERKRAUT mushroom pan: sea salt, tomato chips (tomato, corn starch), garlic, sweet paprika.
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